step-by-step guide to preparing greens
Break away each leaf from its stem using your hands.
Hold the leaf vertically by its base; then, using your other hand, cut the leaf clean away from its steam with a sharp knife.
The leaf should come away smoothly and you’ll be left only with stem. Retain and use in a vegetable stock for creating a quick risotto.
You can use this technique for everything from spring greens to hispi cabbage – just as long as there’s a vertical stem to your vegetable.